Something to remember !
Anne Sophie Pic, the executive chef of La Dame De Pic London had begun her journey in the culinary world at Maison Pic (Valence, France) the restaurant which had gained, lost and gained back its three Michelin stars throughout the past nine decades. The family business, currently ran by madame Anne Sophie: the fourth lady chef ever to win three Michelin stars and voted best female chef in the world in 2011, owns Michelin starred restaurants in France and Switzerland (Valence***, Lausanne** and Paris*), and has now also expanded to the Kingdom’s capital, the executive chef herself admitting this being the ultimate challenge.
After eight months from the opening of La Dame De Pic London, the team led by Head Chef Luca Piscazzi, General Manager Nicolas Bierry, Wine Director Jan Konetzki and madame Pic is being awarded the first Michelin Star. Situated within the five-star Four Season Hotel at Ten Trinity Square Tower Hill, the restaurant serves innovative French cuisine inspired from all over the world. And they give you coffee-infused butter and warm sourdough.
£39 for a three course set lunch menu, entrees and petit fours + a great dining experience.
The amuse bouche was a truly unique flavour combination. The mushroom consommé with Malawian black tea woke up my taste buds as the little glass of umami rich liquor was the starting line of the one Michelin star lunch experience. Slightly salty, with earthy notes, it was the perfect warm welcome-drink.
Next, a selection of Canapés. As suggested, I started with the plankton rice cracker. Delicately dotted with a sweet and sour lemon gel and topped with yellow petals, the psychedelic looking crisp would instantly melt in my mouth after the first and final crunch. The microalgae, a natural marine ingredient which serves as food for crustaceans in the ocean planet, is predicted to be the trend in the food world this year, and I can see why: The whole sea in a single perfect bite, served on a Saint-Jacques shell, kombu, samphire and stones. A complete sensorial experience.
The second canapé was a gruyere cheese crispy roll with green grapes and was served on a tree rind lookalike dish made out of cork. A superb mouthfeel when it comes to textures, followed by a not so pleasant aftertaste as the filling appeared to be too heavy and not seasoned enough. The little cheese story did not manage to complement, conquer or coronate the menu.
The last hors d’œuvre-Minimalist: Cocoa butter Red spheres and hibiscus petals. More precisely, encaged mini cocktails of Campari, rose water and grapefruit on an ice bed. A mouth cleansing bomb and a reminder that it is still winter outside, as it was cold and refreshing.
The starter, pigeon and foie gras pate en croute, pineapple, red kampot pepper, ginger and cardamom chutney, Guatemala Zacapa rum caviar, hazelnuts and cocoa nibs. A French classic centre piece, fusional combined in an exotic, colourful and fruity way. A slight offal taste to it, which I usually don’t pin point as my favourite, but in this case, it worked just perfectly, being balanced by the rest of the elements.
Very interesting. The main course worked surprisingly well. We’re talking: Red mullet, vanilla dashi sauce, kumquat gel, Brussels sprouts, kale and hispi cabbage which hid a creamy cabbage, potato and vanilla puree underneath. A truly brave combination, but we chefs love taking risks.
A classic French plating style with a well-defined geometric approach of circular and triangular shapes, which were all about symmetry. The extra touch? Entertaining enough, the waitress gently pouring the dashi sauce around the fish, just so that the crispiness of the cooked to perfection red mullet that had a flaky flesh would not be compromised. A bit of Japanese precision and a French bunch of flowers, on the plate.
It was like the blank page from the end of your favourite book that you would never wanted to end! This was white, and made me regret that it was the end of the story. The white mille-feuille is the chef’s signature dessert and was truly something to remember: Coffee jelly and confit kumquat perfectly layered in between the nutty and savoury puff pastry, meticulously encapsulated within a cuboid of cream topped with glace royal, all surrounded by a timut pepper foam. And Nepal meats France in a delightful way.